POWDERED SOY SAUCE AND PRODUCING METHOD THEREOF
To provide powdered soy sauce suitable as a solid seasoning that gives a cooked food product that has excellent flavor and can impart rich texture during eating and a producing method thereof.SOLUTION: The powdered soy sauce of the present invention contains moromi dry powder derived from soy sauce...
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Format: | Patent |
Sprache: | eng ; jpn |
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Zusammenfassung: | To provide powdered soy sauce suitable as a solid seasoning that gives a cooked food product that has excellent flavor and can impart rich texture during eating and a producing method thereof.SOLUTION: The powdered soy sauce of the present invention contains moromi dry powder derived from soy sauce and natural salt. A content of the natural salt is preferably more than 1 mass % and less than 5 mass%, when a total amount of moromi dry powder and natural salt is 100 mass%. A method for producing powdered soy sauce of the present invention includes a drying step of drying moromi lees collected after pressing when producing liquid soy sauce such as tamari soy sauce, a mixing step of dried moromi lees obtained in this drying step, and a raw material natural salt, and a powdering step of powdering the mixture obtained in the mixing step, in order.SELECTED DRAWING: None
【課題】香りが良好で咀嚼中に豊かな風味が感じられる調理食品を与える固体調味料として好適な粉末醤油及びその製造方法を提供する。【解決手段】本発明の粉末醤油は、醤油に由来するもろみ乾燥粉末及び天然塩を含有する。天然塩の含有割合は、もろみ乾燥粉末及び天然塩の合計量を100質量%とした場合に、1質量%を超え5質量%未満であることが好ましい。本発明の粉末醤油製造方法は、たまり醤油等の液体醤油を製造する際の圧搾後に回収されたもろみ粕を乾燥する乾燥工程、この乾燥工程で得られたもろみ粕乾燥物と、原料天然塩とを混合する混合工程、及び、この混合工程で得られた混合物を粉末化する粉末化工程を、順次、備える。【選択図】なし |
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